Bottle Masala Meatball Curry

Ingredients:

For the curry:
1 tbsp Cooking oil
25g Onions, chopped
4 large Garlic cloves minced
8cm piece of Fresh ginger, peeled and minced
3 tbsp Tomato purée
2 tbsp bottle masala
125m Coconut milk
25g coriander, chopped
1 tbsp Lemon juice
250ml Chicken stock or water

For the meatballs:
500g minced goat or lamb
1 tsp garlic paste
½ tsp Salt
90g Dry breadcrumbs
12g Chopped coriander

chopped coriander leaves, to garnish

Method:

Place a wok, deep frying pan or skillet over medium-high heat. Once hot add oil and use to fry the onions for about 5 minutes, or until translucent.

Stir in the tomato purée and the bottle masala. Cook, stirring, for 2 minutes. If necessary add a few tablespoons of water to thin the tomato purée and prevent the spices from burning.

Add the coconut milk, chicken stock, and chopped coriander then season to taste with salt and black pepper. Cover and bring to a boil over low heat (about 40 minutes, or until the beans are tender).

For the meatballs: In a medium bowl, combine the minced meat, garlic, salt, breadcrumbs, and chopped coriander. Combine well and shape into small 3cm diameter balls (do not over-mix the meat or the meatballs will be tough).

Reduce the heat and gently lower all the meatballs into the curry. Cover and cook on a low simmer for 10 minutes. Then either shake or gently stir the pan (you are aiming to turn the meatballs over so they cook evenly). Cover and cook for another 10 minutes.

Once the meatballs are cooked, taste and adjust seasoning. Add the lemon juice and garnish with more chopped coriander.